Fall Greens Salad with Persimmons and Walnuts
Simmer tangerine juice and tangerine peel in heavy small saucepan over medium-high heat until reduced to ¼ cup, about 5 minutes. Transfer to medium bowl. Whisk in next 5 ingredients. Once cooled, season dressing with salt and pepper. (Can be made 1 day ahead. Cover; chill. Rewhisk before using.)
To serve: Slowly drizzle dressing around the sides of a large salad bowl. (Just enough to gently coat the salad leaves.) Place all greens and half of persimmon slices in large bowl and toss to coat. Divide salad among plates. Top each with remaining persimmon slices and walnuts and serve.
In Your Glass
In our house Champagne or Sparkling wine is more than just a liquid hors d’oeurve; we enjoy it with food all the time and this salad is no exception. A brut rosè is a nice partner here as are a whole range of wines including another house favorite, Shafer’s Red Shoulder Ranch® Chardonnay.